This now very rare vegetable marrow was once a popular staple in the Australian diet. It has now been replaced by Zucchinis on the table. Other varieties are available overseas, but this one is the only one I know of still being grown here.
Marrows can get very big and the flesh is drier than Zucchinis, so it has been used for making chutney, jams- substituting for melons, and even wine.
They take longer to grow and need more water than zucchinis, but if you have good soil as well, you can get a bumper crop. It is best to pick them small- up to 20 cm, when the skin is still tender, then they can be used like zucchini.
The skin gets hard and yellows with age, hence they are very good keepers and will last over winter if stored in a cool dry place.